Method of making candy shells



May 12,1925. 1,537,669

C. R. GRIFFITH METHOD OF MAKING CANDY SHELLS Filed Dec. 5, 1923 INVENTORPatented May 12, 1925.

P A aEfNT "QFJFIICE CHARLES R. GRIFFITI-LIQF NEW YORK, .Y.

METHOD'OF MAKING GAINIJY SHELLS.

Applicationafiled Dccemberfi, 1923. -Seria1No. 6%.,721.

To. all whom it may concern .Be it known that-LGHAnnns It. GRIFFITH, .acitizen of the United States, residing at the city of New York, tin thecounty and State of New .York, have invented ,certain new and useful:Improvements 1 in Methods of Making GandyEShellaof which: thefolslowing. is a specification.

This. invention relates to confections, and particularly to chocolatecandy shells adapted toqhave centers ofi-material other" than chocolateinserted therein.

:Hollow: confections having a chocolate outside surface iandlcontentsofhard or pasty material such as nuts, fruits, or confecttionerscream,have been made by first making the contents or centers of sufficient.consistency to allow: the handling thereof, and then dippingssai'dcenters into molten choco- "late wherebyethe centers :areentirelycovered with a chocolate {0031]. Chocolate cov ered confections :havingliquid, syrup or other types of viscous centers cannot be made atwa-llby the above described process, which has theadditional disadvantage,that it must: be: carried out-manually, largely by highly skilled labor,and is therefore expensive. To reduce the expense incident to handdippingzand handling by skilled operators,

attempts havebeen made to manufacture a chocolate covering or shellfirst, .andthen to-fill: said shell with whatever material of which thecontents are to consist. Previous attempts to accomplish this end havebeen uniformly unsuccessful, because the shells, and the method I of rmaking them, are defective will ."11111'11610118 .respects as willappear hereinafter.

2T0 attain". the various objects of: this invention which'will appear 5from what -fol lows, I have illustrated the'preferred embodiment of myinvention in theacoompanying drawing, inwhich Fig. 1' is a top plan .ofmy improvedgang mold for. makingianumber of my improved shells, thecover "plate being illustrated, partly broken away to exposetheunderlying individual forms. Fig. 2 is a vertical section .of-: the sameon the line,2-2 of Fig. 1. Fig. 3 is a vertical section of an individualform as it appears .after molten chocolate has been vpoured thereintoand the cover placed thereon. Fig. 1 isea similar view of the-same asthefform appears during one of the steps of my improved process, whereinthe mold iszbeingl inverted. .xFig. 5-isa hori- 291113211 sectionof oneof the forms on the l111655 oft-Fig. 2. section similar to Fig. 4showingthe mold =andithe shell, after the surplus chocolate @Fig. Gais avertical has been drained, and saidshell is ready to set. Fig. 7 isperspective view of one of theforms and 31161115113 it appears duringthe process of turning themold, intolthe initial position, thereof. EF 8is avertical section of the finished shell,'and Fig. 9 is a, perspective view of the same.

5111 the practical embodiment of my inventlon, I employ preferably ;agang mold. as 10 wherein anupper-flat surface 11 .ispro--videdandwherein a series of similar forms as '12 are suitably securedpreferably in SPHCGClTQlEItlOn to -each other. EThB11PP61 rim 13 0f eachof saidrforms "121s made ,sharp "for the purpose which will be; pointedout hereinafter.

Suitable vertical walls as 14 secured to the upper face 11 of the moldmay be used as astand so that said mold may be rested on a workingtable, not shown, at a suitable working height.

A flat cover; plate15. having openings 16, therein .arranged with thesame distance between centersas there is between} thecenters of theforms v12, isadapted to be placed on the flatsurfacell of the mold, 10and when so placed is.- in close contact with the surface 11, andthereby prevents anynnolten chocolate from reaching said surface when:said

plate is on thelmold. Said openings 16 are preferably substantiallysmaller in ,di-

.ameter thanthe upper: rim 13 of the forms.

Guide lugs as 17 engaging the walls ltare rpreferably ,provrdedto locatesa d openlngs 1n proper operative position relatively to said. forms 12.

My improved mold is used as follows: :The cover plate-having beenremoved from ,themold 10 (righthalf ofrFig.-1) molten .4) whereupon that.partofthemolten choco-' date which has notgstuck toEthe innerzsurfaceof the form 12 and the plate 15 is drained off through the opening 16(Figs. 4 and 6). However, suflicient chocolate does stick to the formand to the plate to form a shell 19 substantially thicker at the point20 thereof nearest the rim 13 than at any other portion of the shell,due to the supporting effect on the chocolate, of the rim 23 of thatpart of the plate between the circi'unference of the opening 16 and therim 13. The mold is allowed to remain in its inverted position until allthe superfluous chocolate has drained from the form and is thenre-inverted back to its initial position after which the mold ispreferably cooled to hasten the setting of the shell.

It is well known that during the setting or cooling process chocolateshrinks a sub stantial amount depending on the amount of chocolate used.It will be understood that the greater the thickness of the chocolatethe greater is the shrinkage thereof in setting. I take advantage ofthis characteristic of chocolate by making my improved shell ofsubstantial thickness I throughout. Sufficient shrinkage therefore takesplace to cause said shell to withdraw from the form wherein it is castfor practically the entire surface thereof. It will be understood thatwhile chocolate is the preferred material for the shell, any othermaterial having the wroperties described, may be used if desired.

In means and processes wherein no cover plate is used, the form isinverted to drain off the molten chocolate, and then re-inverted forsetting, the thickness of the resulting shell is ordinarily least at ornear the rim 1.3, at the point however, where the thickness of myimproved shell, is greatest. The re sult of previous attempts tomanufacture shells, is that practically no shrinkage takes place at ornear the rim, and that the re moval of the shell from the form withoutdamage to said shell is practically impos sible, because of theadherence of the thin rim of the shell to the form.

The use of my improved cover plate also causes a horizontal base as 21of an inner diameter substantially that of the opening 11 to be formedon the shell. Said base makes the sealing of said shell after thecontents have been inserted much simpler and easier than is possible ina shell where no base is provided.

By making the rim 13 of the form 12 sharp, I am enabled to form aperfect shell without unsightly flanges of waste material projectingoutwardly therefrom as would be the case were the corner 13 rounded toany extent and the chocolate allowed to flow over the rim.

After the chocolate has drained sufficiently from the form 12, (Fig. 6)the mold containing the shells, together with the cover plate is againinverted back to its initial tapping the mold to jar the shells loose,

whereupon said shells drop out (Fig. 9) without difliculty, dueparticularly to the fact that my improved shell is formed with asuflicient thickness of material throughout to allow the finished shellto shrinkaway from the form'into which it is cast.

It will be seen that I have provided a rapid method of making saidshell, and that said method may be rapidly and efliciently carried outby inexpensive unskilled labor.

I claim;

1. The method of making a chocolate shell consisting of pouringmoltenchocolate into a mold, placing a cover having an opening therein of lessdiameter than that of the open end of said mold over said mold,inverting said mold with said cover and allowing the greater part of themolten chocolate to drain from said mold, re-inverting said mold andcover, allowing the chocolate to set, removing said cover, and removingthe shell from said mold.

2. The method of making a hollow chocolate shell, having an opening inthe base thereof comprising casting a molten chocolate shell in the samemanner as though it were to be made solid, and inverting the castingwhile allowing said casting to drain only near the center thereof.

3. The method of making a hollow chocolate shell comprising the castingof a molten chocolate shell as though it were a solid confection', andinverting the molten casting while at the same time allowing saidcasting to drain through an opening less in diameter than that of theouter edge of the base of said casting. w 7

4. The method of making a hollow candy shell, consisting of melting thecandy by heat, casting saidmolten candy as though the shell were to besolid, inverting the molten castingwhile allowing said casting to drainthrough an opening of less diameter than that of the base of said shell,re-in-- verting said casting after the draining is completed, andallowing said casting to freeze.

5. The method of making a hollow candy shell, consisting of melting thecandy by heat, casting said molten candy as though the shell were to besolid, inverting the molten casting while allowing said casting to drainthrough an opening of less diameter than that of the base of said shell,re-inverting said casting and allowing said casting to freeze Whileallowing the formation of inwardly extending flanges on the base of saidshell, and preventing the formation of outwardly extending flanges onsaid base.

The method of making a hollow candy shell consisting of melting thecandy by heat, casting the molten candy as though the shell were solid,inverting the molten casting an opening of less diameter than that of 1the base of said shell, the draining being accomplished in such mannerthat the thickness of said shell becomes substantially greater near theouter edge of the base than elsewhere in said shell.

CHARLES R. GRIFFITH.

